So I cooked 3 slabs on the EGG. I made the mistake of putting them on a little early, 12pm, and at 1:30pm I took them off as they were cooking just fine but by 5pm they would have been overcooked. I put them back on the EGG at 2:30 and let the EGG do its magic. I sauced them at 4:30 and took them off at 5pm. They were cooked perfectly. They were tender and had flavor. I used John Henry's Spring Peach Rub with Peacan Rub. I didn't like the Peach Rub. Maybe it needs a little heat added to it.
Everyone enjoyed the food. Mother-in-Law made potato salad and I also made two Spatchcock Chickens. I used the gasser first then after the ribs were done I put them on the EGG to finish and the EGG did its job. Chicken came out very juicy.
Thanks for all the advice. I guess it takes practice, practice, practice.